2 large cans (1 quart size) nonfat chicken broth, plus whatever extra small cans as necessary to bring the liquid level up to cover the other ingredients

Olive Oil

Fry the chicken in olive oil. When done, add the garlic, oregano, cumin, and sage, and cook for 30 seconds to a minute. Add the vegetables, cooking until the onions start to become wilted, then add the cilantro.

As a side, serve either with tortillas or good, crusty sourdough or rye bread.

Chef’s Note: This version of Posole is known as “Festival Posole” or “Harvest Posole,” in that it has all kinds of extra goodies in it that would be added at the beginning of the harvest. Basic Posole is often just the hominy, some kind of meat (on the Navajo Reservation, where this particular dish originated, it would likely be ground or cubed lamb or mutton), maybe an onion and a little bell pepper, some oil or lard for frying, and some water.

o o o

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James Wesley Rawles

James Wesley, Rawles (JWR) is Founder and Senior Editor of SurvivalBlog, the original prepping /survival blog for when the Schumer Hits The Fan (SHTF). He began SurvivalBlog in 2005. It now reaches more than 320,000 unique visitors weekly.
JWR is a journalist, technical writer, and novelist. His survivalist novel Patriots: Surviving the Coming Collapse, is a modern classic that reached #3 on the New York Times bestsellers list. Two of his other novels have also been best New York Times bestsellers.
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